Greek Lemon Chicken Soup – Learn With Experts

Greek Lemon Chicken Soup – Learn With Experts : Tender chicken, a silky rich broth, robust veggies, fragrant herbs, and a zesty lemon burst are all present in this filling Greek soup dish. A tasty and inventive twist on the traditional chicken soup!

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Greek Lemon Chicken Soup – Learn With Experts

Ingredients

• 1 Tbsp avocado oil
• 1 medium-sized yellow onion, chopped
• 1 cup carrots, chopped (about 1 medium-sized carrot)
• 2 stalks celery, chopped
• 3 large cloves garlic, minced
• 1.25 lbs boneless skinless chicken breasts, 2 large breasts
• 8 cups low-sodium chicken broth
• ½ cup fresh lemon juice
• 1 bay leaf
• ⅔ cup uncooked rice
• 3 egg yolks
• 2 sprigs fresh dill, chopped
• 1 tsp sea salt, to taste
• ¼ tsp black pepper, to taste

Instructions

1. In a big saucepan with a thick bottom, such a Dutch oven, heat the avocado oil over medium-high heat on the stovetop. Add the chopped yellow onion and simmer for 3 to 5 minutes, stirring now and again, until the onion starts to soften.
2. To soften the vegetables, add the chopped carrots, celery, and garlic and simmer for an additional two to three minutes. Season the chicken breasts with sea salt and black pepper and arrange them atop the veggie mixture.
3. After adding the bay leaves to the pot, pour in the chicken broth. Once the saucepan is covered, bring it to a rolling boil. After lowering the heat to medium-low, poach the chicken for 15 minutes, or until it is thoroughly cooked.
4. After taking the chicken breasts out of the saucepan, arrange them on a chopping board. Spoon a tiny bit (about ½ cup) of the broth into a small bowl and save. The egg yolks will be tempered with this heated broth.
5. Transfer the raw white rice into the saucepan, shut it, and bring the soup back to a simmer. After lowering the heat to low, cook for another fifteen minutes. Spoon out two egg yolks into a small bowl and mix them together while the rice cooks in the broth.
6. To temper the egg yolks, carefully whisk in the freshly squeezed lemon juice and the set-aside broth. Stir thoroughly after adding the egg mixture to the pot containing the remaining soup. When the rice is tender and the allotted fifteen minutes have passed, keep boiling the soup with the egg-lemon mixture.
7. Once the chicken is completely shredded, return it to the saucepan with the soup using two forks. After giving the soup a tasting test, adjust the flavor with extra lemon juice, sea salt, or black pepper. Remove and dispose of the bay leaves. Add the freshly chopped dill and stir.
8. Serve large bowls of soup with a side salad or crusty bread.

Notes

Use 4 cups of precooked chicken, such as leftover shredded chicken or rotisserie chicken, to save time.

Nutrition

Serving: 1Serving (of 6) – Calories: 378kcal – Carbohydrates: 29g – Protein: 40g – Fat: 10g – Saturated Fat: 3g – Polyunsaturated Fat: 2g – Monounsaturated Fat: 5g – Cholesterol: 173mg – Sodium: 664mg – Fiber: 2g – Sugar: 4g

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FAQ’S

Since the 15th century, when Sephardic Jewish immigrants fled the Spanish Inquisition and settled throughout the Mediterranean, it has been a mainstay of Greek cuisine. There, they gave their new neighbors a taste of agristada, or “avgolemono” in Greek, an egg-lemon sauce.